The Best Good For You Whole Wheat Pumpkin Pancakes Recipes
BEST EVER WHOLE WHEAT PUMPKIN PANCAKES
These whole wheat pumpkin pancakes are truly the best ever. Light and fluffy and full of whole wheat pumpkin goodness. Yum!
Provided by Pinch of Yum
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk the eggs, brown sugar, and olive oil together. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.
- Stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt gently until just incorporated. Add the water and stir until smooth.
- Pour onto a medium hot griddle and cook for 3-5 minutes per side, until the edges start to look dry and a little more firm. Flip the pancakes and finish cooking for 1-2 minutes on the other side. Serve hot with butter, syrup and any other toppings in the world. I like banana and flax. You can't go wrong!
Nutrition Facts : Calories 355 calories, Sugar 11.9 g, Sodium 362.8 mg, Fat 16.5 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 48.4 g, Fiber 5.3 g, Protein 10.7 g, Cholesterol 95.5 mg
WHOLE WHEAT PUMPKIN PANCAKES
These healthy pumpkin pancakes are so fluffy, you won't believe they're 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It's naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers.
Provided by Cookie and Kate
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- If you'll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
- In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
- If you're not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don't oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a 1/3-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
- Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.
Nutrition Facts : ServingSize 1/4 of batch (about 2 small pancakes), Calories 245 calories, Sugar 11.4 g, Sodium 197.9 mg, Fat 8 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 38.5 g, Fiber 5.3 g, Protein 8.4 g, Cholesterol 63 mg
HEALTHY WHOLE WHEAT PUMPKIN PIE PANCAKES
Mmmm! Eating these pancakes is like eating a piece of fall and winter. They are fluffy, flavourful, and best of all, healthy! They have very high fibre and protein, as well as full of nutrients. These are all around good! Also, they are freezeable. If you would like even lighter pancakes, replace one of the tablespoons of pumpkin with an additional tablespoon of canola oil.
Provided by I Cant Believe Its
Categories Breakfast
Time 30m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine egg substitutes, pumpkin, sugar, oil, and milk in a large bowl.
- Combine the rest of the ingredients (excluding optional pecans/cinnamon chips) in a smaller bowl.
- Mix in the dry flour mixture with the wet pumpkin mixture until smooth, folding in pecans or cinnamon chips (if necessary). Dont over mix.
- LET BATTER SIT for 5 minutes (no more) -- this lets the oat bran absorb. Add a touch of milk to thin out if necessary.
- Pour batter onto WELL greased griddle (at about 350F-375F) and let sit until batter starts to bubble. Flip and brown. Enjoy warm with a dot of butter and maple syrup.
- ENJOY! (note: these are best consumed immediatly for they fall slightly after they have cooled, but if I have leftovers I do one of two things: If I am planning to eat leftovers within 2 days, I put leftovers in the fridge and stick them in in the toaster the next day. If not, I freeze them by cooling the extras on a cooling rack, then once completely cool, I wrap in foil and pop in freezer. Reheat by microwaving and then toasting.).
Nutrition Facts : Calories 166.4, Fat 5.1, SaturatedFat 1, Cholesterol 63, Sodium 359.6, Carbohydrate 26.8, Fiber 3.8, Sugar 6.1, Protein 7.7
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
THE BEST GOOD FOR YOU WHOLE WHEAT PUMPKIN PANCAKES!
tasty little morsels of perfection. you might be able to tell they are low fat, but they are absolutely delicious and oh so filling. for weight watchers, half of the recipe, 5 pancakes, is 6 points. pair with sugar free syrup for a treat!
Provided by chungry1
Categories Breakfast
Time 20m
Yield 10 pancakes, 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix the dry ingredients.
- Mix the wet ingredients separately.
- Combine wet and dry ingredients until just mixed.
- Spoon in 1/4 cupfuls onto a hot frying pan coated with cooking spray, flip, and enjoy!
Nutrition Facts : Calories 302.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 2.5, Sodium 522, Carbohydrate 57.4, Fiber 8.9, Sugar 1.4, Protein 19.2
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